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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
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log processing » rock processing (Expand search), app processing (Expand search), alarm processing (Expand search)
decrease log » decrease low (Expand search), decreases low (Expand search), decrease of (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
log processing » rock processing (Expand search), app processing (Expand search), alarm processing (Expand search)
decrease log » decrease low (Expand search), decreases low (Expand search), decrease of (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“... a decrease of L. monocytogenes of 1 log10/g at 10ºC and 1,57log10/g at 18ºC of ripening temperature. The...”
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3
Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis
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5
Microbial contamination of luncheon meat sliced and packaged at supermarkets in Porto Alegre, Brazil
“... of pathogen, including L. monocytogenes, to foods during processing. Differences observed on extend of product...”Access document
Article
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“... of this production is destined to the processing industry for the manufacture of several products, with...”
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Master thesis
10
“... ao potencial fermentativo no SC (>2,5logUFC/mL para 24 e 48). S. thermophilus ST-M6® apresentou...”
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Doctoral thesis
11
“... derived from the fruit processing industry, basically consisting of peels, seeds and stalks, and are...”
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Doctoral thesis
12
“... processados foram inferiores a 2 log UFC/mL ao longo de 90 dias de estocagem. A bebida atingiu médias de notas...”
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Master thesis
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14
“.... Mais especificamente, as alterações de textura e/ou cor superficial foram registadas logo após o tratamento...”
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Master thesis
15
16
“... da solução adicionada de surfactante foi confirmado com a redução de 1,35 e 1,37 ciclos log, com 1 e 24 horas...”
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Doctoral thesis
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18
“... decreases and functionalization increases in the modern electronics further size reduction is getting...”
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19
“... inicial de 6,8 log10 UFC/mL da cepa de Salmonella Enteritidis inoculada, após 24 horas sob refrigeração...”
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Doctoral thesis
20
“... de rejeição, e seus valores variaram de < 1 log UFC/g a 4,7 log UFC/g para as mesófilas e 6,8 log UFC...”
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Master thesis